Deluxe Creamy Scrambled Tofu

A decent and quick scrambled tofu recipe is essential for every cook. This one ups the creaminess, healthiness and protein by adding blended cannellini beans. Beautiful and filling, serve alongside some toasted bread, baked cherry tomatoes and mushrooms. Some sliced veggie sausages or toasted pine nuts wouldn't go astray either.

You'll note there are a lot of substitutions and optionals here. That's because once you have the basics of the scrambled tofu and give it a little flavour, whatever else you add is up to you.

Ingredients

500 grams Firm Tofu (Crumble (Scramble even) between fingers into mostly small bits)

1 Brown onion (Small to medium size, diced. White cabbage also great as a replacement.)

1 teaspoon Tamari, Braggs or Soy sauce (Mushroom stir fry sauce is also amazing)

1 can cannellini beans (Chickpeas or other white beans fine)

1 1⁄2 teaspoons rosemary (Dried, chopped fine and a bit less if fresh)

1⁄2 teaspoon tumeric

2 teaspoons Cumin powder

1 1⁄2 tablespoons Tahini

1⁄2 teaspoon salt (Or to taste)

1 teaspoon Black Pepper (Or to taste)

2 tablespoons Lemon juice

1 clove Garlic (Minced.)

2 tablespoons Nutritional yeast (Nooch - Optional)

1 teaspoon paprika (Smoked if you have it)

1⁄4 bunch kale (Optional - Chopped fairly well, Tuscan variety is best)

Info

Yield

5 Servings

Preparation time

15 minutes

Cooking time

9 minutes

Total time

24 minutes

Instructions

In a blender combine the cummin, tumeric, nooch, tahini, garlic, lemon juice and cannellini beans. Blend till smooth, add a little water, maybe 1/2 a cup, to make the mixture a creamy consistency
Put the onion into a pan, cook a little till it starts to go translucent
Add the tofu and stir
Add the soy sauce and cook for 2 or 3 minutes
Stir in the blended sauce, and kale if you are using it, and cook while stirring for another 3 minutes or until hot.
Serve, garnish with chives

Notes

Crumbling the tofu is pretty fun. Wash your hands, and just squeeze and mash the tofu for a few seconds, after which you will have to wash your hands again. How much you crumble it is up to you, I like it to be pretty rough and varied. In the photos below I probably went overboard. In the past, before squeezing the tofu, I've done a preliminary chop of it into cm square cubes, and this has made it easier to have a more varied consistency.

Now - be careful with the Turmeric. It's one of the few things I actually measure when I put it in, because too much can overpower the other flavours. In the right amount, though, it is lovely and gives things a golden colour.

You'll note, as with most of the recipes here, there is no oil used in the recipe. Scrambled tofu is not improved by being oily and crispy; better to leave it out. If you must use oil, pop it in the blender with the other ingredients.

btw to if someone makes this for you they probably want to-f-u!

Straight from the pan

Some ingredients in the blender

The tofu consistency. Maybe a little fine here

Some of the main ingredients